Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1887-06-29
DISASTER.

OXSASIEn.
Under her bonnet kissed her, @
Under her bonnet of straw
1t would not have been strange had missed her,
For but half of her vtsage saw.
A glimpse Of her chin and her dimple-
And her noee showed its exquisite tip, -
And it seemed so remarkably simple
To carom right there on her lip.
And under that mighty poke bonnet
Idived for a moment Of bliss
You may wager your wardrobe npon It.
delivered lightning speed kiss. h "
Ycs, under her bonnet kissed her
And somehow-the bonnet shows how
Hound that it was her Boston-brea sister.
There are two girls don't speak to me now.
CHEESE FOR FAMILY USE. ~.
Good cheese is one of the cheapest
of nutritious muscle-ferming foods, but
after all it is hard to find the unadul-
terated and properly made article in
ordinary markets. Henry Stewart
gives the readers of the Rural New
Yorker the following directions for
making it in moderate quantity:
Any quantity of milk, from 100
pounds upwards, may be used. The
nights milk may be set in a cool place
and stirred frequently up to the latest
opportunity. In the informing this
milk is skinned and put in tin pals in
. tub of hot water, to get warmed up
to 1000. The mornings milk is
brought in fresh and warm, and is at
once mixed with the warmed milk,
which is reduced to 900 by this mix
ture. The mixed milk is put into a
clean wash-tub and the rennet is added.
The rennet is made by steepinga piece
of dried stomach of a calf in warm
water and adding salt. The exact
quantity required for 100 pounds milk
Is 60 grains, OF one-eighth of an ounce
of the dry stomach in % ounces Of
water, at 70 Q for "a hours for milk at
600. About one dram, or teaspoon
full, of salt is added for this quantity.
When the rennet is added the milk is
well stirred to thoroughly mix the rem
net, and the tub is covered with a
clcth to retain the heat. This guam
tity of rennet is enough to make the
curd in an hour. More frennet will
make hard, dry cheese, and so will a
higher temperature. either of these be-
ing equivalent to each other in pro-
ducing a soft, mellow cheese which
cures in the best manner and developes
q meaty, rich flavor. 49,
In one hour the curd is set. It Is now
cut with a long bl AIDED knife in straight
perpendicular slices, one inch thick, and
then cross-wise one inch apart. This
causes the whey to separate and the
curd to shrink. Just here is the point
where the various methods of making
cheese separate. BY the Cheddar sys-
tenn the whey is dipped off and heated
to 1900 or 100 and is poured back
on the curd, which is thus heated up
to 1000 and is kept so heated until a
piece taken between the teeth s.squeaks''
when it is chewed, or when touched to
q hot iron the curd draws out in strings
several inches in length. The other
system dispenses with this heating,
and the curd is left in the whey until
1t is firm enough to be lifted up in the
hand without falling apart or losing
its shape, when it is ready for break
ing up, sailing and putting in the press.
When the curd is ready the whey is
all drained off by fitting the tub and
breaking up the curd with the hands.
In the Cheddar system the curd is
drained and broken up while still warm,
and is left in a heat to become slightly
acid. As soon as the acid is apparent
to the taste the curd is again broken up
by the hands quite fine, sailed in the
proportion off per cent of fine dairy
salt, and put into the hoop and the press.
In the other method the curd is not left
to sour, but is broken up, sailed and put
into the hoop. The hoop is made of
thin ash or spruce board, and for 100
pounds of milk or ten pounds of cheese
may be eight inches in diameter and
ten inches deep. The curd is pressed
in the hoop by the hands, a little at
time, to get it firm and solid, and a
loose head is put in with a block upon
it. The cheese is then put under the
press. *zsf anz* :
The press is frame or bench having
an upright post at one end in which is
pivoted long lever. The cheese is put
under this lever near the pivoted end,
and weight is hung upon the other
end, so as to get a moderate pressure
upon the cheese. A folded cloth is us1-
ually put under the cheese to absorb
the whey which is pressed slowly out of
the cheese. For a ten-pound cheese
and ten-foot lever ten-pound weight
would be enough for the end of the lever.
As soon as the cheese is firm enough to
be handled it is taken from the press,
rubbed with butter, and placed in
cool, dry cellar on shelf to cure. It
is turned on the other end daily for
month, and if mould gathers on it this
is scraped and wiped off, and the cheese
is creased again. With six cows Civ
ing seven quarts each q ten-pound cheese
may be made daily. This SIZE is very con-
venient, and with more cows and milk
it is still desirable size, and several of
such cheeses can be made and pressed